1. Preheat oven to 180° (not using the convection facility).
2. Prepare the sponge :  In a mixer bowl, beat the eggs and sugar till pale, thick and creamy.  Add the grated orange rind, then the sieved flour in 2 lots, beating continuously at a slow speed.
   
3. Butter the ramekins, then place a fig in the centre of each one.  Pour the sponge mixture around the figs, half-filling each ramekin to allow for the mixture rising during the cooking process.
4. Cook for 15-17 mins.
5. During this time, prepare the syrup.  Squeeze the oranges and pour the juice into a pan with the zest of half an orange.  Add the honey.  Bring to the boil and cook for about 10mins to allow the syrup to thicken.
   
6. When the ramekins are cooked, remove them  from the oven and drench them I syrup.  Leave to cool.
7. This dessert may be eaten warm or cold.

A large dish may be used instead of ramekins, in which case you’ll need to cook the dessert for 20-25 mins.